Stuffed Mushrooms – Low Cal and Baked

My list of recent discoveries includes Mushrooms. It was a rare phenomenon at home while growing up and honestly I never experimented with vegetarian food while eating out. I started using them in continental recipes and discovered the lovely combination with cheese, spinach, and white wine.

This recipe was a complete innovation for a friend who was on a super healthy & vegetarian mode. As a result I ended up substituting mozzarella cheese with hung curd & cottage cheese. He was happy with the outcome and so was everyone else. It’s a light and flavourful dish and is a perfect summer appetiser.

Serves – 3 Time – 30 minutes

Ingredients

1.  White Button Mushrooms – 400gms
2. Onion chopped – 1 medium sized
3. Garlic chopped – 1 tsp
4. Hung curd – ¾ Cup
5. Cottage cheese grated – 100 gm
6. Black Pepper – 1 tbsp
7. Coriander chopped – 2 tbsp
8. Salt – as per taste
9. Oil – 2 tbsp

Method

1. Break each stalk from the mushrooms
2. Chop the stalks finely
3. Heat oil in a pan, add stalks. Mushroom stalks will discard water. Sauté till the water has evaporated. Next add onions and garlic and sauté for 2 minutes
4. Let the mixture cool completely and then add pepper, grated cottage cheese, hung curd and coriander. Mix well to make a smooth batter. Adjust the seasonings
5. Using a teaspoon, fill the mixture in the mushroom cups
6. Preheat the oven at 180 C
7. Line the parchment paper and place the filled mushroom cups on a baking dish and bake at 180 C for 12-15 minutes. Mushrooms will discard water too & when they turn wrinkly and slightly dark in color, you would know its done

Notes

1. For filling, I have experimented with processed cheese + basil

OR

chopped spinach sautéed along with mushroom stalks + processed cheese

2. For seasoning, oregano, garlic powder can be added as well

3. Instead of baking, the filled mushroom cups can be sautéed in the pan over gas stove as well

4. For 3/4 cup of hung curd, I took 2-2.5 cups of normal curd and put it in strainer for few hours